This bread looks super delicious! I made something similar years ago, unfortunately my husband prefers plain bread. I should make this again one day though, in smaller portion...
Ingredients:
- 2 1/4 cups plain flour
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 tsp salt
- 1/2 tsp dry mustard powder
- 60g freshly grated parmesan
- 60g grated cheddar cheese
- 1/2 cup green olives, sliced
- 8 pieces sundried tomatoes, sliced thinly
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1/4 cup mixture of spring onion and Italian parsley
- 2 tsp thyme leaves or 1 tsp dried thyme
- 2 eggs
- 2 1/2 Tbsp olive oil
- 1 1/4 cup buttermilk (or use 1 1/4 cup less 1 Tbsp fresh milk + 1 Tbsp white vinegar or lemon juice. Set aside for 10 minutes before using)
- Egg wash (optional) made from 1 egg yolk beaten with 2 tsp water
- Extra thyme springs and sea salt, for topping
Instructions:
- Preheat oven to 180C or 350F. Generously butter a large loaf tin (23 x 13 x 6cm) and either line it with butter parchment paper or dust with flour. Set tin aside.
- Sift flour, baking powder, soda, salt, pepper and mustard powder into a large bowl. Whisk with a whisk to incorporate the dry ingredients. Add both cheeses, olives, sundried tomatoes, spring onion, parsley and thyme and stir them thoroughly together.
- In a separate bowl, whisk the eggs, then whisk in the oil and buttermilk until they are well combined.
- Make a well in the center of the flour mixture and pour in the wet ingredients. Stir together to form a thick, sticky batter. Scrape the batter into the prepared tin and spread it out evenly.
- Brush the top of the batter with the egg wash and then srpinkly some thyme leaves and sea salt onto the loaf.
- Bake for 40 - 45 minutes or until a fine skewer inserted in the middle of the loaf comes out clean. If the top starts to burn, place a piece of foil to cover the top of the loaf and continue baking. Leave in tin for 5 minutes before turning ot onto a wire rack.
- This loaf is best served on the same day. Wrap left overs tighly and store in fridge. Gently reheat in oven if serving left overs.
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